Chez Louis Potato Pie Recipes

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about four and one-half pounds when peeled. Drop the potatoes into cold water until ready to cook.
• Bring enough water to the boil to cover the potatoes when they are added. Add salt to taste. Add the potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile, preheat the oven to 450 degrees.
• Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about two inches thick. Let them cook 12 to 15 minutes, turning the pieces over and over so that they brown evenly.
• Meanwhile, heat a large heavy skillet (preferably a 12-inch, No. 10, black-iron skillet) until it is hot and almost smoking.
• Melt the remaining eight tablespoons of butter in a saucepan and pour it into the skillet. Immediately, add the potato mixture and flatten it on top with a large, heavy metal spoon. Let cook over moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes. Remove from the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall from the skillet. This butter may be recycled and put to other uses, such as scrambling eggs, etc.
• Cover the skillet with a heat-proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan.
• Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan.
• Carefully slide the pie from the pizza or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie; garnish around the circle of garlic with an outer circle of chopped parsley.

CHICAGO PIZZA POT PIE

Steps:

• Heat a medium pot over medium heat. Add the pepperoni and oil and saute until the fat renders out and the pepperoni is slightly caramelized, about 10 minutes. Add the Italian seasoning and garlic and saute until fragrant, about 10 seconds. Add the crushed tomatoes and salt and pepper to taste; stir and simmer for about 15 minutes. Let cool completely.
• Preheat the oven to 400 degrees F with a rack in a lower position.
• Spray the insides of four ovenproof bowls or crocks with plenty of cooking spray. Shingle 6 to 8 slices cheese inside each bowl so the bottoms touch. This creates the coveted cheese bowl effect. Place 3 to 4 mushrooms on top of the cheese. Then ladle about 1/2 cup COOLED pepperoni sauce over the mushrooms.
• Split the dough into 4 equal portions and roll each portion out on a lightly floured surface into 6- to 8-inch rounds. (You will want a 1-inch overhang over the side of the bowl.)
• Drape a round of dough on top of each bowl. Spray your fingertips with cooking spray and slide them around the outside edges of the bowls so that the pizzas will slide out easily after baking. Gently pull down and press the dough around the edges to create a seal. (There's no need to vent or dock it.) Place the bowls on a sheet pan.
• Bake until the crust is just SLIGHTLY golden, about 15 minutes. Let cool 5 minutes, then brush the tops with melted butter to make that crust shiny! Very gently and carefully turn over a bowl into an individual bowl or plate. Take the handle end of your fork and swipe around the inside of the crust rim to help loosen and separate it from the bowl. Lift the bowl away and witness the miracle of this cheesy behemoth. Top with some giardiniera, if you like. Repeat with the remaining pot pies.

CHEZ LOUIS POTATO PIE

Steps:

• Peel the potatoes. There should be about 4 1/2 pounds when peeled. Drop the potatoes into cold water until ready to cook. Bring enough water to boil to cover the potatoes when they are added. Add salt to taste. Add potatoes and cook 25 minutes, or until they are slightly undercooked. They will cook later in the oven.
• Meanwhile preheat oven to 450 degrees. Drain the potatoes and put them in a large heavy skillet. Sprinkle generously with pepper and add 16 tablespoons of butter. Using a large heavy spoon, cut the potatoes haphazardly into chunks, each about 2 inches thick. Let them cook 12 to 15 minutes, turning the pieces over so that they brown evenly. Meanwhile, heat a large heavy skillet (preferably a 12-inch, number 10 black iron skillet) until it is hot and almost smoking. Melt the remaining 8 tablespoons of butter in a saucepan and pour it into the skillet. Add 1 tablespoon of the garlic and the potato mixture, mix together and then flatten it on top with a large heavy metal spoon. Let cook moderately high heat for three minutes. Place the skillet in the oven and bake 15 minutes.
• Remove form the oven and pour off the free butter from around the sides, taking care not to let the potatoes fall form the skillet (this butter may be recycled and put to other uses, such as scrambling eggs). Cover the skillet with a heat proof round dish, such as a pizza pan. Invert the skillet onto the pan, allowing the potatoes to fall evenly on the pan. Place the pan in the oven and bake 15 minutes longer. Pour off any free-flowing butter from the pan. Carefully slide the pie from the pizza pan or other pan onto a round serving dish. Sprinkle the garlic into a circle in the center of the pie, garnish around the circle of garlic with an outer circle of chopped parsley. Serve with the perfect roasted chicken, T-bone or roasted lobster

SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees. Place the potatoes in cold water, bring to a boil and cook until tender, 15-20 minutes. Drain, and mash the potatoes while hot with the butter and sugar. Let this mixture cool slightly and stir in the beaten eggs, buttermilk and vanilla. Bake 45 minutes to one hour, or until set.
• TIP: SWEET POTATO STARS
• Peel sweet potatoes and slice 1/2-inch thick. With a star cutter, stamp our shapes. Lightly brush with oil and arrange on a cookie sheet. Bake in a preheated 375 degree oven for 20 to 30 minutes or until tender.

SWEET POTATO PIE

Steps:

• Boil the sweet potatoes in a large pot of boiling water until tender, about 25 minutes. Allow to cool down, then peel.
• Place the sweet potatoes in a large mixing bowl along with the butter, cream, agave, cinnamon, nutmeg, almond extract, vanilla extract, salt and lemon zest. Mash and mix the ingredients together. Set aside.
• Preheat the oven to 350 degrees F.
• Lightly dust the pie crust with some cinnamon and nutmeg. Bake until light brown, about 10 minutes.
• Remove the pan from the oven and add all of the sweet potato filling. Roll out one of the pie dough pieces (reserve the other for another use) and slice into strips. Line the top of the pie with parallel strips of pie dough. Rotate the pan 90 degrees and arrange a second row of pie dough at a right angle to the first to create a checked look on top. Brush the top with the egg yolk and bake until the pie is firm, about 40 minutes.

SLICED SWEET POTATO PIE

Steps:

• Preheat oven to 325 degrees F.
• For the crust: Combine flour and salt. Cut in shortening. Gradually add milk just until mixture will hold together. Roll and fit into 9-inch pie pan. Crimp edges.
• For the filling: Boil sweet potatoes until tender. Peel and cut into 1/4-inch thick slices. Combine the sugars and spices. Layer sliced potatoes with sugar mixture in crust. Dot each layer with butter. Pour cool scalded milk over filling.
• For the streusel topping: Combine all ingredients except butter. Cut butter into mixture and stir or rub until crumbly. Sprinkle on top of the filling and bake for 1 hour. Best served warm.

POTATO PIE

Steps:

• Combine flour, sugar and salt in a bowl; cut in the shortening and butter until crumbly. Add water and mix lightly with a fork. Shape dough into a ball; divide in half. On a lightly floured surface, roll out one half to fit a 9-in. pie plate. For filling, combine potatoes, onion, salt, pepper and parsley. Spoon into crust; dot with butter. Roll out remaining dough to fit top of pie; place over filling. Seal and flute edges; make several slits in top crust. Bake at 375° for 1 hour. Pour cream into slits in crust; return to oven for 25 minutes or until potatoes are tender. Let stand 5 minutes before cutting.